The NY Baking Company Silicone Baking Cups and French Toast Cupcakes

.  I've been on a baking hiatus for quite some time now.  My last few posts have been few and far between, only including a few life updates and Stitch Fix reviews.  And I don't even know when I found the time to crank those posts out.

Boo.

For those of you around me regularly, you know that the wedding is the only thing swirling in my head these days.  Sometimes I feel like it's literally the only thing I can talk about.  And although it's been a blast, it's absolutely exhausting.  Which leaves next to no energy to even think about whipping out the stand mixer, figuring out which ingredients I need to buy, blah, blah.  Sob story, I know.

But just this last weekend I was finally motivated to get back in the kitchen because 1) Robbie actually requested I make something to bring into his work and 2) I had a product to review!

Let me present:  Silicone Baking Cups by The New York Baking Company.

For you traditionalists, I'm right there with ya.  I never gave these modern silicone baking cups a second glance not only because I love picking out designs to suit the exact situation I'm baking for but because I just didn't trust them.  Who knew what those crazy little rubbery things were going to do to my cupcakes?!

But to be honest...

I've been converted.

The silicone baking cups work exactly how any regular paper/foil baking cup does, no extra prep or special instructions.  And with an investment of only $8.95 for 12 reusable cups, who could argue that's not a steal?!

So when Robbie requested that I bake something for him to bring to his new work group, I had the perfect opportunity to test out this schnazzy product.  And since this would be my baking debut with Robbie's new co-workers, I had to go for a best-ever cupcake recipe.

French Toast Cupcakes with Maple Buttercream.

And according to Robbie's report, these cupcakes were nothing short of a hit!  A cinnamon-ey, moist, buttery cupcake topped with a cinnamon streusel [for that ever-so-slight French Toast crunch], and finished with a semi-whipped Maple Buttercream is a recipe that will never disappoint.  And because technically the name is a breakfast item, there's absolutely no shame in starting your day off with one of these lovelies.

The only note I made baking these cupcakes in the silicone cups is that the cake tops baked pretty uneven.  Since this is my first time using them I'm not exactly sure why that happened, but just to be safe next time I would flatten the tops of the batter.

And my one "complaint" is that I didn't have two dozen of the baking cups to make the full batch all at once.  Looks like I'll be making an Amazon purchase here shortly...

Lastly, one big thank you to The New York Baking Company for introducing me to another unexplored baking corner I otherwise would have never ventured.  You've most definitely turned me into a believer!  .

Lucky Leaf GIVEAWAY and Cherry Coconut Squares

.  So, all you Midwesterners.  Anyone else as sick of this never-going-to-see-Spring-weather we've been having?  As I'm typing out this post, it is currently mid-30s [so freezing], raining, and beyond windy.  Oh, did we forget it's May?  Okay, just wanted to make sure we all knew that.

And that's enough of my crabbing because we have some fun things to get to.  Am I right or am I right?!

What better way to make us forget about the dreary weather than a creative giveaway by Lucky Leaf?!  'Good Things Come to Those Who Pin' is the name of this contest and it's sure to get you in the Spring mood [for those of you who haven't seen it yet!].

So how does it work exactly?  Well it's pretty easy peasy and totally worth it seeing as the grand prize is $500!  But why stop there?  Two additional winners will receive $200 and ten (10) more finalists will win Lucky Leaf gift packs!  So here are the rules:

1. Create a Pinterest board named 'Good Things. Spring' and repin the contest entry image from Lucky Leaf's Pinterest board.
2. Pin three (3) Lucky Leaf recipes directly from LuckyLeaf.com along with three (3) springtime baking inspirations images.  Be sure to tag each of the images with #luckyleafluckyme.
3. Next, follow the Lucky Leaf Pinterest board (link above).
4. Finally, register for the contest through Lucky Leaf's Promotions page for a chance to win those high dollar prizes!

Sounds like a good ol' fashion time, huh?!  So get pinning, since you only have until May 15, to enter!

And to give you some inspiration of my own, I'm leaving you with my experience of Lucky Leaf's Coconut Cherry Squares recipe and cherry pie filling they sent to me [along with some other great stuff] to spur my involvement in this awesome giveaway.

First, cherry pie filling is my absolute favorite.  So even though Lucky Leaf sent me two additional recipes and pie fillings, I just had to go with cherry.  And these bars are super simple, so who's going to pass that up?  And when I mean simple, I mean one bowl simple.  Yep, one bowl.

And for those of you with picky eaters, these bars are for them.  They are one classic dessert, with a crust and sprinkled topping of buttery, sweet, and salty goodness, sandwiching a sweet cherry filling.  Throw in a little coconut for an added crunch and element of flavor and we have one winning Spring-filled recipe.  And Lucky Leaf didn't tell me to say that.  I really did love this treat.

So to get you in gear for Spring, bake up a batch of Cherry Coconut Squares [check my link above for the recipe!] while browsing the Web for Spring time goodies.  A quick pin or two could win you some big time cash!  .

Improv Cooking Challenge: Streuseled Zucchini Bundt Cake

.  What a crazy busy week for LSM, huh?  Three posts in one week?  We're coming up on the limit.

But for one reason or another [apparently I felt ambitious] I decided to participate in all three clubs this month: SRC, TWD, and featuring in today's post, ICC.  And they all happened to be due the same week.  Go figure.

Most of you have probably forgotten I'm a part of ICC [or maybe you even forgot what ICC is] because it's literally been months since I last participated.  And to be honest, this is probably my most favorite club because it forces you to get those creative juices flowin'.  And who wouldn't have fun with that?!

Anywho, this month's ingredients were a bit tricky...

Zucchini and Brown Sugar

Not gonna lie, I initially thought I would sit out again for this month because it appeared like this would be a savory challenge.  But then I thought 'Hey!  This is called a challenge for a reason!' [and yes, I really did think that].  So here we are!

I wouldn't say I came up with anything ground breaking, but I guess this recipe is a bit different!  I actually had a hard time finding any recipes that used both zucchinis and brown sugar, but thanks to my tried and true Taste of Home Cookbook, I bring you Streuseled Zucchini Bundt Cake.  Nom, nom, nom.

The cake itself is rather simple, a plain vanilla cake made uber moist due to the addition of the zucchini.  But the fun and flavor comes from the cinnamon-raisin streusel ribboned throughout the bundt.  A simple glaze drizzled across the top serves as 'the cherry on the top.'  And together, these elements make a wonderful, comforting breakfast treat paired perfectly with a piping hot cup of coffee.  Can the weekend be here, already?

Gosh, I love ICC.  Can't wait to see what next month brings!  .

My Notes:

• I omitted the walnuts from the original recipe but after tasting, they definitely are needed.  The cake was still great but it could have definitely used that crunch.  If you don't have to, I wouldn't leave them out.

Adapted from Taste of Home Cookbook

Ingredients:

Cake:

2 c. (about 1-1/2 medium zucchinis) shredded zucchini

1-1/3 c. vanilla-flavored yogurt

3/4 c. sugar

2 egg whites

1 egg

1/3 c. canola oil

3 tsp. vanilla extract

3 c. all purpose flour

1-1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. dry bread crumbs

Streusel:

1/3 c. packed light brown sugar

1/3 c. chopped walnuts

1/3 c. raisins

1 tbsp. ground cinnamon

1/2 tsp. ground allspice

Glaze:

3/4 c. powdered sugar

1 tsp. vanilla extract

2 to 3 tsp. milk

Directions:

1. Heat oven to 350°F.  In a large bowl, beat zucchini, yogurt, sugar, egg whites, egg, oil, and vanilla extract until well blended.  Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
2. For streusel, combine brown sugar, walnuts, raisins, cinnamon, and allspice; set aside.
3. Sprinkle bread crumbs into a greased 10-inch bundt pan.  Add a third of the zucchini batter to the pan.  Sprinkle half of the streusel mixture over the batter.  Top with another third of the batter and sprinkle with remaining streusel mixture.  Top with remaining batter.
4. Bake 55 to 65 minutes or until toothpick inserted near center comes out clean.  Cool 10 minutes and remove from pan to wire rack to cool completely.
5. In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency.  Drizzle over cake.

Yield: 14 servings

Butterscotch 'n' Cream Muffins

.  Hey-o!

How was every one's Fourth of July?  Ours was pretty relaxing, we spent the day at the pool with the puppies, went out for a little dinner and fro-yo downtown, and then Robbie and I walked around our neighborhood creepin' on people lighting fireworks.  What's a Fourth of July without fireworks, right?!

I do have to admit though, that this year's Fourth of July was a bit of a dud due to the whole midweek thing.  Did anyone else feel like it was a Monday, the day after the Fourth?  But what made me feel better was when I realized at some point during the day that it was already Thursday.  And Friday always comes after Thursday.  Score.

So to send you off into the weekend the right way, and this is perfect for those of you who may have some guests for the 'holiday' weekend, I give you....

Butterscotch 'n' Cream Muffins.

This recipe comes from my yet-to-be-trumped favorite book, A Passion for Baking by Marcy Goldman.  I've mentioned this book several times on LSM and I'll continue to do so until you buy it.  So I guess you have control of how many times I bombard you with those links ☺

Anywho, back to these muffins.  Or breakfast cupcakes.  You know, they're you're basic cream cheese filled, crunchy pecan streusel topping muffin.  Pretty typical...

Or not.  I absolutely love these muffins, and to my surprise they weren't as overly sweet as I had thought going in.  Though they do have a generous helping of crunchy brown sugar and pecan streusel atop a lovely layer of cream cheese filling, the soft, tender, yet subtle cake rounds out this goodie perfectly.  And also gives us an excuse to shove our faces full to share this treat with our family and friends in the early morning.

Well I hope everyone is having a wonderful 'holiday' weekend thus far.  I'll be spending mine relaxing around the house with the pups.  They're totally not spoiled.

See you next week!  .

My Notes:

• Don't be intimidated by the longer ingredient list, this ENTIRE recipe is made in the food processor so it makes for easy clean up and no mixing!

Adapted from A Passion for Baking

Ingredients:

Pecan Streusel Topping:

1 c. finely chopped pecans

2 tbsp. sugar

1/2 c. firmly packed brown sugar

3 tbsp. butterscotch chips

2 tbsp. unsalted butter, cut into chunks

Cream Cheese Topping:

6 oz. cream cheese, softened

1 large egg

1/4 c. sugar

1 tsp. vanilla extract

Muffins:

1/2 c. unsalted butter, softened

1 c. firmly packed brown sugar

1/2 c. sugar

1 large egg

2 tsp. vanilla extract

1 c. buttermilk

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/3 c. finely chopped pecans

Directions:

1. Heat oven to 375°F.  Line a regular-sized muffin pan with paper liners and spray liners with non stick cooking spray.  Set aside.
2. For streusel topping, place pecans, sugar, brown sugar, and butterscotch chips in food processor and grind to a fine meal.  Add butter and pulse to blend.  Place streusel into a bowl; set aside.
3. Without cleaning the food processor, blend together cream cheese, egg, sugar, and vanilla extract until smooth and place into another bowl.  Set aside.
4. For muffins, blend butter, brown sugar and sugar in food processor until well combined.  Add egg and vanilla extract and mix well.  Add buttermilk, flour, baking powder, baking soda, salt, and pecans and blend well (make sure no unblended sugar or butter is stuck on the bottom of the bowl).
5. Fill muffin cups about half full with batter.  Evenly divide cream cheese topping into each cup and then carefully add streusel.
6. Bake 30 to 35 minutes or until muffins seem firm to the touch when gently pressed with fingertips.  Cool 5 minutes in pan before removing.

Serving: 1 dozen muffins

Improv Cooking Challenge: Strawberry Banana Cheesecake Bars

.  These are legit.

Too legit to quit.

Ha, just kidding.  About the second part.  Not about how scrumptious these [thick] fruity bars turned out.  And boy [or girl], are they thick, uber creamy, and strawberry banana fruity.  Very reminiscent of a banana split...particularly one from Dairy Queen.  Not that I would know though ☺

But I must give credit where credit is due.  First, a shout out goes to Kristen from Frugal Antics of a Harried Homemaker for choosing the wonderful combination of strawberries and cream for May's ICC ingredients.  Second, I must thank Bakers Royale for coming up with a recipe that I could in no way resist [no matter how hard I tried...or didn't].

So as you can tell, I had a lot of fun with the ICC ingredients this month.  I mean, who wouldn't?  And the major plus about this go around was that I got to include bananas!  WITH STRAWBERRIES!  If you know me at all, you would know that strawberry banana used to [or still is] one of my favorite combinations.  I vividly remember buying Strawberry Banana smoothies from Orange Julius every time I stepped inside the Mall of America.  Now that I think about, maybe I only went 'shopping' so I could get my usual smoothie.  Yes, I would do that.

And like I said, these bars are a strawberry banana fiesta.  The cheesecake itself is packed with a strawberry banana pureed mixture as well as hunks of fresh bananas and strawberries!  GAH!  Oh, and the cheesecake is sandwiched between a thick traditional graham cracker crust and a layer of sugary-buttery streusel.  Hello, heaven.

So if you're feeling that Spring mood, and I'm betting those local farmer markets will be rolling out the strawberries soon, then I highly recommend you try these bars out.  Actually, I demand it .

My Notes:

• According to Bakers Royale, the addition of the pureed banana is the key to making these bars extra creamy.  And I'll admit, these bars are creamy deliciousness.  
• Also like Bakers Royale, I added chunks of strawberries AND bananas throughout the cheesecake before baking.  However, feel free to skip this step.  But I wouldn't recommend that.
• These are best cold, so keep them refrigerated until you're ready to eat.  Which may be all of the time...

Adapted from Bakers Royale

Ingredients:

Crust:

1-1/2 c. graham cracker crumbs

1/2 c. sugar

1/2 c. butter, melted

Cheesecake Filling:

6 oz. strawberries (about 1 c. whole strawberries)

4 oz. banana (about 1 banana)
12 oz. cream cheese, softened
1/3 c. sugar
1 egg
1-1/2 tsp. vanilla extract
2 tbsp. all purpose flour
Additional strawberries and 1/2 banana, chopped (optional)

Streusel:
3/4 c. all purpose flour
1/2 c. brown sugar
1/4 tsp. ground cinnamon

1/4 tsp. salt

4 tbsp. butter

Directions:

1. Heat oven to 350F.  Line 8x8-inch pan with parchment paper, leaving a 2-inch overhang.  For the crust, place graham cracker crumbs and sugar in a bowl and toss to combine.  Add in melted butter and mix to combine.  Press mixture onto bottom of prepared pan.  Bake 7 to 10 minutes or until edges are golden brown.  Remove from oven and set aside to cool while making cheesecake.
2. For cheesecake, place strawberries and banana in a blender or food processor and pulse until pureed; set aside.  
3. Place cream cheese in the bowl of standing mixer and beat until smooth.  Add sugar, egg and vanilla extract and beat until fully combined and smooth.  Add in pureed strawberry mixture and mix to combine.  Add flour and mix to combine.
4. Pour mixture over crust.  If desired, place chopped strawberries and banana throughout the cheesecake and gently press in.  Bake 30 to 35 minutes.
5. Meanwhile, for streusel, place flour, brown sugar, ground cinnamon, and salt in a small bowl and using a pastry blender or a fork, cut butter into dry ingredients until mixture resembles crumbled wet sand.  Set aside.
6. Once cheesecake is done baking, remove from oven and sprinkle over streusel.  Bake an additional 12 to 15 minutes or until golden brown.  Let bars cool completely before cutting.

Yield: 16 bars

Improv Cooking Challenge: Crunchy Sweet Potato Cupcakes

.  Let's just say that this month's ICC was a bit of a debacle.  And because of that, creating this post was a mad rush.  But in the end, I think I prevailed.  Sort of.

Let's first start with what I had to work with...

Potatoes and Cheese

Uhh, huh?  Crap.  First thing that crossed my mind was to skip this month's challenge, this was totally geared towards savory dishes.  But then I thought 'I ain't no quitter'! In those exact words, too.  So my brainstorming adventure began and I must say, I'm glad I took up the challenge. Even though these cupcakes caused me some stress, having something to snap pictures of was well worth it.  And they turned out pretty cute! 

So what we came up with [and I say we because several co-workers took part in this] was a Sweet Potato Cupcake topped with your classic Cream Cheese Frosting.  I'm [not so] secretly hoping that Kristen doesn't kick me out of the club for fudging the lines with sweet potatoes and cream cheese.  That's technically cheese, right?  Right?! 

But from this idea, I wanted to go just one step further.  I had a vision of Sweet Potato Casserole Cupcakes and to bring this idea to fruition, I added a crunchy layer of cinnamon-sugar pecan streusel [exactly like the streusel layer in my French Toast Cupcakes!].  Does that sound good or weird to you?  Well with my new found love for Sweet Potato Casserole, I went with it.

I started with a sweet potato cupcake recipe I found while browsing online, but here's where it all crumbled.  Literally.  I had to make a couple of ingredient adjustments and somewhere along the way, I didn't account for something.  Something I can't quite put my finger on, but what I ended up with was completely caved-in and overflowing cupcakes [somehow magically all at the same time].  The cupcakes were so incredibly delicate that the streusel layer literally sunk into the cupcakes.  But then I also apparently overfilled the liners so we had cupcake tops like no other.  And I am not a fan of cupcake tops.  I like my cupcakes sitting snugly within the liners, plain and simple.  So needless to say, those sad cupcakes marched their way straight to the trash.  Sad [and frustrating] day.

So onto the next sweet potato cupcake recipe!  Second time's a charm, in my book.  Learning from my previous mistakes, I adjusted accordingly and came out with these little guys.  The cupcakes themselves are not overly sweet potato-ey [which may be a good thing for some of you] and if you didn't know any better you could probably mistake them for pumpkin.  Texturely, they didn't quite come out how I would have liked but Hollyann vowed they're still good nevertheless.  Now on to that streusel!  I sadly have to admit that the streusel sank into the cupcakes a bit, but it still lends the cupcakes a hidden sugary, crunchy layer that is unexpected yet perfectly complements the generous helping of creamy cream cheese frosting.  And though these are a bit St. Patty's Day inspired, Hollyann and I wanted to give a nod to March Madness, which is beginning this weekend.  SO!  Hollyann made those adorable little fondant basketballs you see.  Too cute!

The fondant maker!

Aside from the near nervous breakdown, these cupcakes were a joy and true challenge.  So thanks again Kristen, from Frugal Antics of a Harried Homemaker, for once again hosting a fabulous ICC.  On to April!

My Notes:

• The original cupcake recipe only made a dozen cupcakes, so I doubled the recipe.  But if you're looking for a dozen cupcakes rather than 24, just halve all of the ingredients below.
• I absolutely fell in love with this frosting.  Not only is it extremely tasty, but it was ridiculously easy to pipe.  I'm not a great piper by any means so this easy-to-use frosting was perfect for me.

Adapted from Picky Palate and Snappy Gourmet 

Ingredients:

Streusel:

1/2 c. packed light brown sugar

1 tbsp. sugar

1/2 c. all purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. chopped pecans

5 tbsp. cold unsalted butter, cut into chunks

Cupcakes:

1-1/2 c. all purpose flour

1 tbsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1 c. sugar

1/2 c. canned sweet potato pie filling

2 eggs

1-1/2 c. buttermilk

Frosting:

2 (8 oz. each) packages cream cheese, softened

1/2 c. unsalted butter, softened

1 tsp. vanilla extract

4 c. powdered sugar

Directions:

1. For streusel, combine brown sugar, sugar, flour, cinnamon, salt, and pecans in a small bowl.  Cut in butter with hands until mixture resembles coarse crumbs.  Cover and refrigerate until ready to use.
2. Heat oven to 350 F.  Line two muffin tins with liners; set aside.  For cupcakes, add flour, baking powder, salt, cinnamon, sugar, sweet potato pie filling, eggs, and buttermilk, in a large bowl.  Combine using a large spoon until well mixed (about 15 to 30 seconds). 
3. Fill prepared muffin cups just about 3/4 full.  Top evenly with streusel, making sure to cover the tops.  Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean.  Let cool completely on wire rack before frosting.
4. For frosting, beat together cream cheese and butter in a medium bowl until well combined.  Beat in vanilla extract.  Slowly beat in powdered sugar until smooth.  Frost cupcakes as desired.

Yield: 2 dozen cupcakes

A Little Facelift with a Side of French Toast Cupcakes

.  Ahem.  Notice anything a little...different around here?

Yes, LSM has been through a [HUGE] design overhaul.  Personally, it makes me feel like a new woman.

But how great does LSM look?!  Well at least I think so.  I'll be honest, when I decided that LSM needed a face lift, I started searching for blog designers with a fair amount of skepticism.  Between you and me, my old design didn't exactly come out like I had wished and the process was a tad painful.  It was completely my fault though, I wasn't sure what I wanted design wise, so there was nothing to really work with.  But this time around, I had a good idea of what I wanted LSM to look like.  It was just a matter of finding the right blog designer to pull it off.  And guys, Sharon pulled. It. Off.  I knew right away when I stumbled upon Redbud Designs that we were made for each other.

It'd be an understatement to say how utterly excited I am about this new design.  It's everything I was hoping for and more.  Cliche?  I know.  But it's the truth.  And I can't say enough how ridiculously simple the process was.  I shared a few blog designs and pictures of things that were 'me' and here we are.  My style replicated to perfection on LSM.  Sharon, I may ❤ you.

So in honor of LSM's lovely new design, I felt compelled to share with you one of the best cupcakes I have had to date.  I kid you not.  You can hate me for a millisecond for holding out on you guys, but I was saving these for this special moment.  And once you take one bite, you'll be too busy shoveling the rest of the cupcake into your pretty face to worry about me.  I promise.  I brought these into work a few weeks ago and one particular Assistant General Auditor has [un]subtly been suggesting that a second round of these cupcakes would be welcomed with open plates.  I guess I could easily be convinced if I suddenly noticed a slight increase in my bank account...

So what is it about these cupcakes that has undoubtedly left its mark on my office?  Let's begin with the [cup]cake: super soft and loaded with cinnamon goodness.  But the real kicker is a crunchy layer of cinnamon streusel nestled atop these dang good cupcakes.  Oh, and the luscious, rich maple buttercream doesn't hurt either.

Let's be real, that entire paragraph doesn't do these cupcake confections any justice whatsoever.  You'll just have to trust my word that these are ah-mazing.  Or better yet, whip up a batch for you and yourself.  And I say you and yourself, because you won't want to share  .

From Bakingdom

Ingredients:

Streusel:

1/2 c. brown sugar, packed

1 tbsp. sugar

1/2 c. all purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. salt

5 tbsp. cold unsalted butter, cut into chunks

Cupcakes:

3 c. all purpose flour

2 c. sugar

1 tbsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 c. unsalted butter, at room temperature

1 c. sour cream

4 eggs

1 tbsp. vanilla extract

Maple Buttercream:

1 c. unsalted butter, softened

4 c. powdered sugar

1-1/2 tsp. vanilla extract

1/2 tsp. salt

1/3 c. maple syrup

2 tbsp. heavy whipping cream

Garnish:

Powdered Sugar (optional)

Directions:

1. For the streusel, combine brown sugar, sugar, flour, cinnamon, and salt in a medium bowl.  Cut in butter by hand until mixture resembles coarse crumbs.  Cover and freeze until ready to use.
2. Heat oven to 350°F.  Line a muffin pan with liners; set aside.
3. For cupcakes, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.  Add butter, sour cream, eggs, and vanilla extract, and mix well until smooth.  Fill cupcake liners about 3/4 full.  Sprinkle tops of batter with scant 1 tablespoon of streusel (make sure to completely cover the tops).  Bake 20 minutes or until toothpick inserted in centers comes out clean.  Let cool completely on wire rack before frosting.
4. For buttercream, beat butter on high speed until light and fluffy.  Beat in sugar until combined.  Stir in vanilla extract, salt and maple syrup.  Add heavy whipping cream and beat on high for 4 minutes.  Frost cupcakes as desired and sprinkle with powdered sugar using a sifter.

Yield: 2 dozen cupcakes